Ingredients
Method
- In a medium bowl, combine flour, icing sugar & cinnamon.
- Rub the butter into the flour until the mixture resembles bread crumbs or process in the food processor.
- Add milk and stir until combined.
- Turn dough onto a lightly floured surface and knead until combined.
- Use a lightly floured rolling pin and roll mixture into a 30 x 40 cm rectangle.
- Sprinkle with brown sugar, apple and sultana’s leaving a 1cm border free from topping.
- Starting form the long side roll up firmly to form a log.
- Brush the edge with a little milk, press down firmly to seal the log.
- On a chopping board cut 3cm portions using a sharp knife into 12 equal portions.
- Place scrolls in a circular pattern in the Sauté Pan, cover with vents closed and place over stovetop on medium heat.
- Cook for 10 minutes or until lid is hot to touch.
- Invert onto Sauté Pan lid, slide scrolls back into the pan.
- Cook for a further 5-8 minutes or until golden brown and cooked through.
Notes
Add 1/4 cup chopped chocolate for a different topping.